Tomato and ricotta tartlets

4 servings

30 minutes

Tomato and ricotta tartlets are an exquisite masterpiece of European cuisine, combining the creaminess of ricotta with the rich flavor of tomatoes. These miniature baskets made from crispy puff pastry are perfect for a cozy home dinner or a festive feast. The soft-textured ricotta harmoniously complements the spiciness of parmesan, nutmeg, and garlic, creating a rich and creamy filling. Tomatoes roasted to light caramelization add freshness and brightness to the dish. The tartlets are conveniently served as an appetizer or light dish, while aromatic basil leaves provide the final touch of Italian charm. This is a perfect combination of flavors and textures that captivates from the first bite.

Energy value per serving

• Calories: 452.4
• Proteins: 22.3g
• Fats: 29.1g
• Carbohydrates: 24.3g

Ingredients

• Ground nutmeg: pinch
• Parmesan cheese: 150 g
• Ground black pepper: to taste
• Cream: 2 tbsp
• Ricotta cheese: 150 g
• Tomatoes: 2 pc
• Puff pastry: 200 g
• Salt: to taste
• Garlic: 1 clove
• Chicken egg (large): 1 pc

Cooking steps

1. Preheat the oven to 210 degrees and grease the baking molds with oil.

2. Place the ricotta in a deep plate or bowl. Add the egg and grated parmesan.

   Required ingredients:

   • Ricotta cheese: 150 g
   • Chicken egg (large): 1 piece
   • Parmesan cheese: 150 g

3. Press the garlic. Add cream, a pinch of nutmeg, salt, and pepper. Mix thoroughly to get a homogeneous filling.

   Required ingredients:

   • Garlic: 1 clove
   • Cream: 2 tablespoons
   • Ground nutmeg:  pinch
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Place a sheet of puff pastry on a floured surface. Roll it out and cut into squares that match the size of the baking molds.

   Required ingredients:

   • Puff pastry: 200 g

5. Place the square in the greased mold, press it so the dough takes the shape of the mold, and fold the excess dough over the edge of the mold, pressing with a rolling pin — it will come off easily.

6. Make holes with a fork for steam to escape. Place the molds on the baking tray.

7. Fill the baskets with filling. On top, place sliced tomatoes in thick rounds. Drizzle with olive oil and sprinkle with additional salt and pepper.

   Required ingredients:

   • Ricotta cheese: 150 g
   • Tomatoes: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Bake the tartlets for 20-25 minutes until the dough turns golden brown.

9. Let the ready baskets cool slightly, then carefully remove them from the molds. Serve the baskets warm, garnished with basil leaves.